Pita greca : Ricetta originale e Consigli
Original in Italian
Simona Mirto · tavolartegusto.it · 2020 · 8
Against 93 pita recipes
No sugar, unlike 69% of recipes and more salt than 78%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- More salt than 78% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
- Less yeast than 76% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (5)
- 500 gr di farina ’00500 g
- 310 gr di acqua a temperatura ambiente310 g
- 1 cucchiaino di lievito di birra secco (oppure 8 gr di lievito di birra fresco)8 g
- 1 cucchiaio di olio extravergine + quello per la cottura≈ 14 g
- 2 cucchiaini di sale≈ 12 g
flour 500 gbatter 844 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 93 recipes. Shaded: the middle half. Tick: the median.
- Water62% · 40th percentile · median 63%
- Oil2.7% · 32nd percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt2.4% · 83rd percentile · median 1.9%
- Yeast0.5% · 20th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- 5 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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